black olive tapenade
sheryl julian globe magazine 1989, '98

1 6 1 1 2 3 1 1/2	c ea clv t T T t t	oil cured olives, pitted anchovie fillets garlic dijon mustard capers olive oil lemon zest black pepper, ground	puree in food processor; spoon into jars; seal with a little olive oil
use as bruschetta topping, or veggie dip, or w/ hb eggs use as sauce for spaghetti, 1/4 c/lb, w/ 1/4 c chopped basil use to top 8-egg fritatta, 1/2 c w/ 4 oz soft goat cheese